Saturday, October 29, 2011

Very famous North Indian dish. Mattar (green peas) is having high protein content. Boil the MATTAR for half an hour before that keep the mattar in water for 12 hours. Paneer is a rich content of fat and vitamins. Soak the paneer in finely grounded wheat flour. Fry it still it become reddish brown color.

First fry the Paneer in the oil still it get reddish brown. Keep a frying pan and pour 2 table spoon of gee. Add the cumin seeds to the frying pan and wait for the bursting starts. Then put the chopped onion, Red chilli, small size of gingerto the frying pan and fry still the raw smell of onion, chilli and ginger change. "Tip" put a small pinch of salt to increase frying of onion. Then put the finely chopped tomato in to the frying pan. Fry it for 5 minutes. During that time add 1 tea spoon of turmeric powder, coriander powder, chilli powder, gram masala and small pinch of salt. Fry the mix for nearly 10 minutes. then add the boiled MATTAR (Green peas). While boiling the green peas you will be adding some salt. So be careful while adding the salt further. Cook it for 5 minutes. After that add the fried paneer and mix it for 2 to 3 minutes. The in low temperature keep the vessel closed with some cover and boil it for 5 to 10 minutes. Before boiling add two cups of water to mix the content in a perfect way. Before serving add butter over it and serve it in a serving dish.